Low Carb Chips, two ways

Wait… I can have CHIPS while following the Keto Diet???

Yes and no. No, I don’t mean your classic Lay’s potato chips or Cool Ranch Doritos are keto-friendly. Stay away from that crap!

However, I am sharing with you my two favorite ways to make an EASY and QUICK and DELICIOUS low carb batch of keto chips!

The fastest and easiest and most convenient in a pinch…

Baked Chips using a low carb tortilla!

My go-to is the Mission brand, found in almost all grocery stores, Target, etc.  You can find the low carb tortillas with all of the rest of them, just be sure to grab the ones that are 4 or 5 net carbs vs 8.  I’ve even heard there’s a 3 net carb tortilla option at Publix!

I throw one of these into the toaster over for around 10 mins on 400.  They get hard and crispy and I just break apart.  Sometimes I’ll even brush them with olive oil and Italian seasoning, or with a garlic butter spread and cook for a bit longer.  If I’m making enough for a crowd I put them in a regular oven directly onto the rack and just bake until they’ve hardened enough to break.  You can’t get any more effortless than that!

And my favorite version that takes slightly more effort but the tradeoff in flavor, crunch, and texture is WELL worth it!!

FRIED and SALTED Keto Chips!

These are SO GOOD.  Even my non-keto friends and family tend to like these better than whatever brand of store-bought tortilla chips they normally eat.

It’s still extremely simple to do.  Here’s what you’ll need:

• Joseph’s Lavash Bread (can be found at Walmart or Amazon)
• Olive Oil
• Coconut Oil
• Pink Himalayan Sea Salt

Cut the lavash wraps into squares or rectangles.  In a pot on the stove, mix 3 parts olive oil to 1 part coconut oil (more than that leaves an extra coconut taste I’m not a huge fan of for chips). Melt/mix and bring to an almost-boil.  Drop in a layer the lavash squares and flash fry until they start to brown.  It happens FAST so you may burn your first little batch… very small learning curve.  Pull them out and drain on a paper towel.  Salt immediately.  And for good measure, here’s a 30 second video on exactly how to do it and what it looks like:  How To Make Easy Low Carb Chips

I make a whole batch and have these handy in my pantry.  Sometimes I even take a small bag with me to a Mexican restaurant or somewhere else where I know there will be chips and dips.  (Veggies are a great substitute when you’re out, just ask.  But sometimes you just want that good CRUNCH!)